Stroganoff, a dish that originated in Russia, is now universally enjoyed with considerable adaptation.
½lbsirloin tip steak, thinly sliced in 1/2 inch strips
½lbsliced brown mushrooms
1clove garlic, minced
½tspcrushed red chili flakes
1Tbspall purpose flour
1 ½cupsno-salt added beef broth
½cuppartly skimmed evaporated milk
⅔cupwhole grain rotini pasta
2Tbspstone ground mustard
¼cup5% sour cream
salt, to taste
black pepper, to taste
chopped fresh parsley or dill, garnish
Heat cast iron or heavy bottom fry pan over medium heat. Sauté beef strips in oil 5 minutes until brown.
Add mushrooms, onion and garlic, reduce heat to medium, sauté 3 minutes. Add paprika, chili flakes, bay leaf and flour. Stir and cook 1 minute. Add beef broth, evaporated milk, tomato paste, sherry and Worcestershire sauce. Bring to a simmer. Cover, cook 15 minutes, stirring part way through the cooking process.
Add pasta, cook on low 30 minutes, stirring occasionally until pasta is cooked. Stir in mustard and sour cream. Salt and pepper to taste. Serve with parsley or dill sprinkled over dish.
Serving Size 1 1/2 cups
Amount Per Serving
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.